Key West Pink Shrimp and Florida Spiny Lobster Tails Served with Hot Key Lime Butter

Name: Key West Pink Shrimp and Florida Spiny Lobster Tails Served with Hot Key Lime Butter
Prep time: 30 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 cup butter, softened; 1 tablespoon hot pepper sauce; 1 1/2 tablespoons key lime juice; 2 tablespoons butter; 2 pounds medium Key West pink shrimp, peeled and deveined; 4 small spiny lobster tails, meat removed from shell and coarsely chopped; 1 pound fresh mushrooms, sliced; 1 1/2 teaspoons minced garlic; 1/4 cup white wine

⏱️ Ready in 40 min 🥄 Prep 30 min 🔥 Cook 10 min 👥 4 servings 👁️ 7 views

About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 30 min

Cook 10 min

Serves 4

Difficulty Medium

🛒 Ingredients

1/2 cup butter, softened

1 tablespoon hot pepper sauce

1 1/2 tablespoons key lime juice

2 tablespoons butter

2 pounds medium Key West pink shrimp, peeled and deveined

4 small spiny lobster tails, meat removed from shell and coarsely chopped

1 pound fresh mushrooms, sliced

1 1/2 teaspoons minced garlic

1/4 cup white wine

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 558

% Daily Value*

Total Fat 31.6g 41%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1037mg 45%

Total Carbohydrate 6.2g 2%

Dietary Fiber 1.2g 4%

Total Sugars 2.2g

Protein 59.1g 118%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.

Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails.

Cook and stir until shrimp just turn pink, 2 to 3 minutes.

Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.

Remove from heat and stir in the Key lime juice mixture until melted.